Name: Biskuit Puddingkuchen
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 55 min
Yield: 1 9x13-inch cake
Cuisine: German
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3 large eggs; 1 cup sugar; 1/2 cup milk; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 package (3.4 oz) vanilla instant pudding mix; 2 cups milk; 1 cup heavy cream; 2 tablespoons powdered sugar; Powdered sugar, for dusting

Instructions

Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt for the sponge cake layer.
In a separate bowl, beat the eggs and sugar together until light and fluffy. Add the milk, melted butter, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely.
In a mixing bowl, whisk together the vanilla instant pudding mix and milk until thickened. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pudding mixture until well combined. Spread the pudding mixture over the cooled sponge cake layer in the baking dish.
Refrigerate the Biskuit Puddingkuchen for at least 2 hours to set the pudding layer.
Before serving, dust the top of the pudding with powdered sugar for a decorative finish.

Ingredients

Instructions

Nutrition Facts